Catfish sancocho is a traditional dish of Colombia’s river regions, especially the areas near the Magdalena River. Bagre (catfish), a firm-fleshed fish with a strong flavor, gives this soup its distinctive character.
This dish reflects the close relationship between Colombian cooking and its great rivers. It is commonly found at family lunches, traditional restaurants, and local celebrations where fresh fish is the star of regional cuisine.
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Colombian Catfish Sancocho
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 5
- Category: Soup
- Cuisine: Colombian
Ingredients
- 1.2 kg fresh catfish (bagre), cut into steaks
- 3 liters water
- 600 g yuca (cassava), peeled and cut into chunks
- 500 g green plantain, peeled and cut into chunks
- 400 g white potatoes, peeled and cut into chunks
- 300 g corn on the cob, cut into rounds
- 200 g cebolla larga (long green onion), chopped
- 180 g ripe tomato, chopped
- 20 g garlic, minced (4 cloves)
- 4 g ground cumin (2 teaspoons)
- 15 g fresh cilantro, chopped
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)
- 20 ml lime juice
Preparation
- Season the catfish. Sprinkle the catfish steaks with the lime juice and let them rest for 10 minutes.
- Make the guiso. Heat the oil in a large pot and sauté the cebolla larga, tomato, and garlic for 5 minutes. Add the cumin, salt, and pepper and stir until you have a fragrant base.
- Cook the yuca, plantain, and corn. Add the water, yuca, green plantain, and corn. Bring to a boil, then cook over medium heat for about 25 minutes.
- Add the potatoes. Add the potatoes and cook 15 minutes more, until the vegetables are almost tender.
- Add and cook the catfish. Gently place the steaks in the broth, without stirring too much, and cook for 12 to 15 minutes over low heat, until the flesh is opaque and flakes easily with a fork (63 °C / 145 °F).
- Finish and serve. Add half of the cilantro, adjust the seasoning, and cook 2 more minutes. Serve in deep bowls, dividing the broth, vegetables, and fish, with the remaining cilantro on top.
Practical Tips
Use fresh catfish for the best flavor and texture.
Avoid stirring constantly after adding the fish so the steaks do not break apart.
Traditional Variations
In some areas of the Colombian Caribbean, a little coconut milk is added.
In the Magdalena river regions, it is common to add ñame (yam) along with the yuca.
Some recipes include ají dulce in the guiso for extra aroma.
Traditional Serving Style
Serve the catfish sancocho piping hot in deep bowls so you can enjoy the fish, the broth, and the vegetables together.
Recommended Side Dishes
- White rice
- Avocado
- Colombian ají (hot sauce)
- Patacones (fried green plantain)
- Lime
- Natural corozo or lulo juice
Frequently Asked Questions
Firm-fleshed river catfish varieties are generally used. What matters is that the fish is fresh and cut into thick steaks.
Yes. You can use it as long as it is completely thawed before cooking, to better preserve its texture.
Lime adds acidity and freshness to the fish before cooking, without changing the traditional flavor of the sancocho.
Yes, although it would no longer be a true catfish sancocho. Red snapper, snook, or capaz are common alternatives in other regions.
Refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F), over low heat so the fish does not break apart.
